In a significant move to safeguard public health, the European Union has decided to ban the use of artificial smoke flavourings in various food products, such as cheeses and crisps. This decision comes on the heels of mounting evidence suggesting that these additives pose serious health risks, including the potential to cause cancer. As a result, manufacturers are now facing a two-year deadline to find safer alternatives for these flavourings.
Artificial smoke flavourings, commonly found in items like smoke-flavoured sauces and crisps, are not derived from actual smoke. Instead, they are created using additives obtained from the condensation of various woods, known as smoke flavour primary products (SFPPs). The European Food Safety Authority (EFSA) has raised alarms about these products, highlighting their potential genotoxicity, which refers to their ability to damage cell genes and potentially lead to cancer.
The EFSA’s concerns were published in a comprehensive report in November 2023, which underscored the genotoxic risks associated with SFPPs. Following this report, European member states endorsed a commission proposal in April to discontinue the authorisation of eight specific smoke flavourings. This endorsement marks a pivotal step towards eliminating these hazardous additives from the European food supply.
The new regulation, expected to be formally adopted in the coming weeks, provides a clear timeline for compliance. Food producers will have a two-year period to phase out smoke additives used as flavour enhancers in products like crisps and sauces. For items where these additives replace traditional smoking methods, such as ham, fish, or cheeses, the transition period extends to five years. This phased approach is designed to give manufacturers adequate time to develop and implement safer alternatives without causing undue disruption to their operations.
Traditional methods of smoking, which do not involve any additives, will not be affected by this ban. This means that products such as traditionally smoked hams or salmon can continue to be produced and sold without any changes. The focus of the regulation is strictly on those products that rely on synthetic smoke flavourings.
Despite the public health benefits, some industry stakeholders have expressed concerns about the economic impact of the ban. The Irish snack company Kerry, for instance, has warned that the new regulation could inflict “major economic harm” on the food industry, potentially affecting sales worth approximately €30 billion. Ireland is notably one of the largest consumers of smoked products in Europe, and the transition could pose significant challenges for its food sector.
However, the European Commission has assured that the regulation has been designed to offer companies sufficient time to adapt and innovate. By providing a multi-year grace period, the Commission aims to balance the urgent need to protect public health with the practicalities of industrial reform. Companies are encouraged to explore and invest in alternative methods and ingredients that can replicate the desired smoke flavour without the associated health risks.
In conclusion, the EU’s proactive stance on banning artificial smoke flavourings reflects a broader commitment to enhancing food safety standards and protecting consumers from potential health hazards. As the regulation takes effect, it will be crucial for food producers to prioritize innovation and safety, ensuring that their products meet the new standards while continuing to satisfy consumer tastes.